Step 1

​​Peel and trim 1 pound carrots. Slice crosswise on a slight diagonal 1/4-inch thick (about 2 1/2 cups).

Step 2

Melt 1 tablespoon unsalted butter in a medium skillet over medium heat. Add the carrots and season with 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper. Cook, stirring occasionally, until the carrots start to soften, about 5 minutes.

Step 3

Add 1/2 cup water and 1 tablespoon packed brown sugar. Cook, stirring occasionally, until the liquid reduces to a glaze and the carrots are just tender, 6 to 8 minutes. Serve garnished with chopped fresh parsley leaves if desired.